Ice Cream Social: Honey Whiskey Peach Crumble Ice Cream | Food Faith Fitness

Taylor from Food Faith Fitness has joined the ice cream party today -- and man, is it a good way to start off the weekend! 

I met Taylor at BlogHer Food {this seems to be a pattern, huh?} and was thrilled to connect with another Florida blogger. She's further north, but still, we gotta stick together! :) When I got home from the conference, I scoped out her blog and found that her recipes are right up my alley. Girlfriend loves avocado, keeps things healthy but flavorful, and also indulges with healthified versions of naughty treats after walking the long road of a health journey that has led her to where she is today. 

Some of her eye-catching recipes include these Healthy Chicken Enchiladas with Egg White Tortillas and Gluten Free Brownie Strawberry Cheesecake Sandwiches. Um, let's move you down to South Florida so we can be neighbors, shall we?

I urge you to check out Taylor's pages. You won't be sorry!

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*Don't forget!* Enter to win our Ice Cream Social prize pack including goodies from our friends at Joy Cone & a copy of the fabulous Ruby Violet's Ice Cream Dreams from our pals at Hardie Grant!

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Hi Guys!

I’m Taylor and I blog over at Food Faith Fitness! I was first introduced to Dianna, and her beautiful blog, in Miami at the BlogHer Food Conference, and have enjoyed reading it ever since! So, now I am SO pumped to be part of the Ice Cream Social here on The Kitchen Prep!

Without further ado, let’s get onto the frosty goodness shall we?

I have had this ice cream flavour (I’m Canadian, don’t judge the “u”) on my “things I should probably try to make because they sound like they would taste really yummy” list for all the evers.

But, for some reason, I just kept putting it off.

So, when Dianna asked me to be a part of The Ice cream Social, I knew this was the time to make the idea go from list --> tastebudz.

And, for serious guys, I am SO glad that I finally got around to this.

It’s no secret that peach crumble is a classic, summer dessert. It’s also no secret that it’s best eaten with a scoop (or 5) of ice cream on top.

But, how about some peach crumble IN your ice cream?

Oh, and with HONEY WHISKEY.

Did your taste buds fall off your face?

There are a few reasons for the boozy addition:

1. It helps lower fat ice cream stay creamy and smooth, since alcohol has a very low freezing point.
2. It’s Saturday. HELLO.
3. It’s just plain yummy.

Really though, those last 2 points are all you need to know. Agree? Good.

The ice cream itself has a light peach flavour, which is multiplied by eleventy billion when you bite into a
tiny little piece of frozen peach chunk.

Then you hit a crunchy, pecany (spell check is telling me that’s not a word. Lies.) piece of crumble
and...the world just makes sense.

You know what else would make sense?

If you stop reading this and get your boozy, peach ice cream on.

Like I said...

Saturday.

You know what to do.

Honey Whiskey Peach Crumble Ice Cream {Gluten Free!}

1 1/2 Cups Peaches, diced
1/4 Cup + 2 Tbsp Granulated Sugar
3 Tbsp Tennessee Honey Jack Daniels*
2 1/4 Cups Fat-free Half and Half
3/4 Cup 2% Milk
1/4 Cup + 2 Tbsp Agave
Pinch of Salt
1/2 tsp Cinnamon
1 1/2 Tbsp Cornstarch
2 Tbsp 2 % Milk
1/2 tsp Vanilla extract

For the crumbles:

1/4 Cup + 2 Tbsp Pecans, diced
3/4 Cup Oat flour
3 1/2 Tbsp Brown sugar, packed
3 Tbsp Coconut oil, melted

1. Combine the diced peaches, granulated sugar and the bourbon in a medium bowl and stir until well
combined. Cover and refrigerate for at least 4 hours - overnight (overnight is best.)

2. In a large sauce pan over medium heat, combine the half and half, 3/4 cup 2% Milk, Agave, salt and
cinnamon. Cook, stirring constantly, until it comes to a boil.

3. While you are waiting for the milk mixture to boil, whisk together the cornstarch and remaining milk until the cornstarch is well dissolved. Stir it into the milk mixture once it begins to boil, whisking well to ensure that the cornstarch does not get lumpy.

4. Boil on medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 7 minutes.

5. Take the pot off the heat and place a fine strainer over top. Pour the peach mixture into the strainer so that only the juices are released into the milk mixture. Cover the peaches and place back into the refrigerator.

6. Whisk in the vanilla extract, and stir until well combined. Let the mixture cool to room temperature and then transfer to a covered container and refrigerate for at least 6 hours.

7. While the milk mixture cools, preheat your oven to 375 degrees and line a baking sheet with parchment paper.

8. In a large bowl, combine the diced pecans, oat flour and brown sugar. Stir until well mixed. Pour in the melted coconut oil and stir until fine crumbles form.

9. Spread the crumbs onto the prepared baking sheet and cook until golden brown, about 10-12 mins. **

10. Once the milk mixture has chilled, process according to your ice cream makes directions. Add the crumbs and diced peaches in during the last few minutes of churning.

DEVOUR immediately as soft serve or place into the freezer for 2 hours to let the ice cream harden.

Prep time: 10 mins Cook time: 25 mins. Serves: 4-6

NOTES:

 *NOT regular Jack Daniels.
**Your crumbs will feel soft when they come out of the oven, but they crisp up once cooled!

Ice Cream Social: Grilled Peach & Porter Ice Cream | Life Food & Beer

Not ALL of my blogging friends live hundreds of miles away from me. Sloane from Life Food and Beer happens to live right around the corner! {Not that we get to see each other as often as we'd like with life and all, but still.} 

When Sloane first contacted me a while back and let me know she was local, I was so happy to hear from her! Blogging can get a little lonely when you only chat via comment box and tweets. We met up and hit it off, roadtripping to Food Blog Forum in Orlando together, and I'm glad to now call her a friend.

Sloane's blog started out a lot like mine -- as a place to journal and keep recipes. Now, she's shifted her focus to the intoxicating world of cooking with beer! She and her husband, Huck, are big brewing enthusiasts and I love expanding my hoppy horizons by watching and learning through what they brew and drink. Most of Sloane's recipes include some form of beer: Banana Nut Bars with Brown Butter Glaze & Brown Ale and Beer Mac & Cheese with Bacon and Broccoli, just to name a few. Today, she's sharing an ice cream recipe to fit right in to her niche... follow Sloane to see how else she incorporates beer into her cooking!

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Hello everyone! I'm Sloane from Life Food and Beer. In 2011, my husband and I moved to South Florida. LF&B started as a way to share our adventures and my recipes with family and friends in Georgia. My blog has come a long way since then. Now, all the recipes I share are made with craft beer. It's my little way of contributing to the craft beer community I love so much.

I found Dianna's blog through an online blog community shortly after moving to Florida. When I realized she lived in Jupiter, I knew we had to be friends. I actually think that's what my first email said, "I'm a blogger in Jupiter, too. Want to be BFFs?" We met for coffee and donuts a few days later, and we've been friends ever since. We don’t see each other that often, considering she only lives a mile away, but we're constantly going back and forth through email and text messages about blog stuff. It's really nice having someone to talk to about blogging even if she is a Gator fan!

When she asked me to be a a part of her Ice Cream Social, there was only one answer. Of course! That answer was followed up with, "Can I borrow your ice cream maker?" :) Again, it's so nice having a blogging buddy a block away!

It took me a few days to figure out what kind of ice cream I wanted to make. I had so many ideas and an awesome ice cream maker I was excited to experiment with. It wasn't until I saw a sign for Georgia Peaches that I knew what to make. Besides, The Kitchen Prep needs a little more Georgia influence. If only this recipe was black and red!

For the beer, I used a local favorite. If you've follow me on social media, you know I'm a huge fan of Tequesta Brewing Company. My original plan was to use a fruity, lighter, beer for this recipe, but after some persuasion from one of the brewers, I went with their Baltic Porter.

I wasn't sure how the porter would pair with the peaches. Three batches later I had the perfect combination of the two, and a freezer full of Ice Cream! As I’m sure most of you can’t get TBC’s Baltic Porter, I recommend looking for a sweet porter or stout for this recipe.

I didn't peel the peaches either. I'm way too impatient for that kind of stuff, and I believe the peel added extra texture. Make sure you're using ripe, sweet, peaches for this recipe. You want them to be just firm enough to hold up during grilling.

I hope you guys enjoy this recipe as much as I did. Thanks Dianna for asking me to be a part of
the fun!

Grilled Peach and Porter Ice Cream
Adapted from Bless This Mess Fresh Peach Ice Cream

{Reminder: since the beer isn’t cooked, there is alcohol in this recipe. Great for the adults; not so great for children}

3-4 Medium Peaches- Pitted and Cut into thick slices
Cooking Spray (Optional)
1⁄2 Cup 2% Milk
1 Cup Heavy Cream
1 Cup Porter or Stout
1 Tbsp. Vanilla
1 Cup Sugar
Pinch of Salt

1. Preheat the grill or grill pan over medium heat. Lightly spray the grill or peaches with cooking spray
to prevent from sticking, if desired.

2. Place peaches flesh side down and cooking until peaches start
to brown. Flip.

3. Once peaches have nice grill marks on both sides, place half of the peaches in a food processer and blend until smooth. You can add some of the milk to help thin out the mixture if needed.

4. Dice the additional peaches into small pieces. Place in a bowl, in the refrigerator to cool.

5. Add the blended peaches to the refrigerator and cool for 30 minutes.

6. While the peaches are cooking, whisk together the Milk, Heavy Cream, Beer, Vanilla, Sugar, and Salt.
Once the sugar is dissolved, place in the refrigerator until the peach mixture is ready.

7. Combine the Beer mixture with the pureed Peaches and add to an ice cream maker. (For the ice
cream maker I was using, it took about 20 minutes for the mixture to be a soft serve consistency.)

8. Add the diced up peaches half way through the process.

Enjoy right away or freeze to enjoy later.

Peach-Dijon Glazed Turkey Meatballs

I cleaned my refrigerator over the weekend. Like, really cleaned it -- removed shelves and washed them, threw out little bits of heaven-knows-what that were dwelling in tiny containers in the back of the fridge, etc.

I also bought organizational tools that make me OCD-giddy about opening the refrigerator door. We now have a citrus-dispensing slide, a ceramic egg holder and another little bin that perfectly holds mason jars filled with my latest homemade sauces, jams, and pickled products. I splurged {all of maybe $15} on new Pyrex food containers a few weeks ago that have made storing {and, most importantly, identifying!} leftovers a dream. These purchases were worth every.single.penny.

My squeaky-clean fridge.

In a world filled with so much chaos and uncertainty, organizing my refrigerator {to the point of weirdness} gives me a sense of control and order. It is amazing how good a thorough fridge-cleaning can make one feel about life.

So good, in fact, that the urge to make bite-sized party food strikes. No particular celebration in mind, just a yearning to bust out the good mustard and use some of those {now very easy to find} ingredients in your refrigerator.

My friends at Maille sent me some samples of their gourmet, gluten-free Dijon mustards, and after learning a little about them I could tell they share my affinity for being particular. Not only has Maille been around for 265 years {!}, but their classic blend continues to be painstakingly produced using an intricate process including unique methods of storing, weighing, mixing and cutting {instead of crushing} special Barassica Juncea mustard seeds into mustard paste. I'm just guessing here, but I bet you these folks appreciate a clean, organized refrigerator.

I made these Peach-Dijon Turkey Meatballs on Saturday morning, photographed them, and left the house to help set up a friend's wedding. When I returned that evening, there wasn't a meatball to be found. While I was gone, my husband and a friend polished off every last one. Looks like they had a celebration of their own.

Anyway, the meatballs were good. You may not think to combine mustard and peach jam, but the combination was tangy and sweet and surprisingly delightful with the turkey meatballs. The hint of fresh, spicy arugula makes a pretty garnish but also complemented the flavors well.

They're a fancy little party food that doesn't take much to throw together, but I like to think they make a lasting impression. Like a good, clean fridge. ;)

Disclosure: Maille provided me with complimentary samples of their mustard. I have not received monetary compensation for this post, but this recipe is being submitted to a contest hosted by Maille that could potentially result in a cash prize. As always, all opinions here are my own!

Peach-Dijon Turkey Meatballs
Makes about 20, 1 1/2 inch meatballs 

For Meatballs:
1 pound ground turkey meat
1/2 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder

For Glaze:
2 tablespoons Maille Dijon Mustard
1/4 cup peach jam {apricot jam would work well here, too}
1 teaspoon honey

For Garnish:
1/3 cup arugula leaves

1. In a medium bowl, combine turkey meat with salt, onion powder and garlic powder -- try not to overmix. Set aside.

2. Heat about 1 tablespoon olive oil over medium-high heat in a large skillet. Scoop turkey meat into even portions {I use a cookie scoop} and roll into balls. Place meatballs in the hot skillet.

3. Brown the meatballs on all sides, about 6-7 minutes, then cover the skillet with a lid or a plate to cook them through, checking on them every few minutes until they are completely cooked through {another 4-5 minutes or so}.

4. Meanwhile, combine the Dijon mustard, jam and honey in a medium bowl to make the glaze.

5. When the meatballs are fully cooked, transfer them to the bowl and toss them gently to coat them evenly with the glaze.

6. To plate, take a few leaves of arugula and arrange them on top of a meatball before spearing with a toothpick. Serve warm.

Tailgate Thursday: Georgia Edition!

This weekend is going to be an exciting one in Jacksonville. It's the annual Florida-Georgia game, also known as the World's Largest Outdoor Cocktail Party to those who take part in the insanity fun.

As a college student, I attended Florida-Georgia twice. I can attest to the fact that Jacksonville during that weekend, specifically at The Landing {a large shopping and dining complex that becomes the hub of the event}, is sheer madness.

College students + fans of opposing teams + copious amounts of alcohol + Halloween weekend = One hot mess.

But it's tradition.

And as we know, tradition reigns supreme in the South. {Though I don't think you could pay me to do it again. At least not in the same way that we did back then.}

So, in honor of THE Cocktail Party, I'm featuring the Georgia Bulldogs for today's Tailgate Thursday.

1. Georgia Bulldog Cocktail by Haute Cocktail , 2. Georgia "Caviar",
3. Bourbon-Peach Turnovers, 4. Cherry Keyhold Dress - Twelve Saturdays

The theme for this Georgia menu? Cocktail party, tailgate style!

We certainly can't have a cocktail party without... well, a cocktail! This week, Carla sent over a recipe for a drink she called the Georgia Bulldog Cocktail - a sweet mixture of vanilla vodka, peach schnapps, and Coke. {Which is pretty appropriate since the Coca-Cola headquarters is in Georgia, not to mention the fact that Georgia is famous for its juicy peaches.} I made mine with Sprite because I forgot to by Coke at the store, and it was still fabulous.

A fancy party calls for caviar... in this case, Georgia "Caviar"! Not to worry if fish eggs and football don't sound like a great combo to you -- this "Caviar" is more like a flavorful black eye pea salsa with just the right amount of heat from some diced jalapenos. It's so easy to throw together and is a make ahead so you can spend more time focusing on your cocktail attire {like the pretty dress from Twelve Saturdays, shown above!} than on your cooking.

Lastly, dessert called for the use of some of those fresh Georgia peaches I mentioned earlier. In this case, peaches drowned in a little bourbon and encased in buttery, flaky puff pastry... can you imagine anything better? These dainty little turnovers are simple and classy, just what a cocktail party needs!

This tailgate menu may have been planned with Georgia in mind, but it's definitely not for the Dawgs! For those of you heading to Jacksonville this weekend, have a fantastic time and don't forget to cocktail responsibly. ;)

Cheers!

Georgia Bulldog Cocktail
 created by Carla from Haute-Cocktail

1 1/2 oz. Vanilla Vodka
1/2. Peach Schnapps
Coke

In a glass with ice pour all ingredients. Stir and enjoy!

Georgia "Caviar"
adapted from Paula Deen

1 15 oz cans black-eyed peas, drained
1/2 cup whole kernel corn {from can or fresh}
1/2 cup Ro-Tel tomatoes
1  cups red bell pepper, chopped
1/4  cup fresh jalapeno, chopped
1/4 cup onion, chopped
1/4 to 1/3 cup Italian dressing
2 tablespoons chopped pimentos, drained

Combine all ingredients in a bowl, and mix together. Refrigerate overnight to allow flavors to marry. Serve with tortilla chips or assorted crackers.
 

Bourbon-Peach Turnovers
 1 sheet of store bought puff pastry {such as Pepperidge Farm}, defrosted
1 large ripe peach {frozen will do if fresh are not in season}, chopped small
3 tablespoons brown sugar
1 heaping tablespoon all-purpose flour
2 tablespoons bourbon
a dash of cinnamon
a pinch of salt

Set oven to 400 degrees. Line a sheet pan with parchment paper or a silicone baking mat. Set aside.

Unfold puff pastry {it should come in thirds}. Cut along the folds {lengthwise} until you have three separate rectangles. Cut each rectangle in thirds. {You should end up with 9 squares altogether.}

In a smal bowl, combine remaining ingredients. Mix well.

Place about a tablespoon of peach mixture in the center of each square and fold over pastry so that tips meet and a triangle is formed. Using the tines of a fork, seal along the edge of each rectangle. Cut a small vent in the top of each triangle.

Place triangles on a baking sheet and bake for 14-16 minutes, or until puffed and golden.

Grilled Honey-Glazed Chicken, Peach, & Sweet Potato Skewers

I have a thing with storage and organization. A thing that makes me gravitate toward pretty boxes and Rubbermaid containers in stores. A thing that tempts me to give just about everything we own it's own color coded label.

It's a little ridiculous, yes, but it's also quite helpful in keeping things from getting messy and out of order {two adjectives that make me break out in hives}.

When it comes to my cooking, baking, and crafting equipment, I am no different. And the thing is, the more I get into each of those hobbies, the more stuff I accumulate that begs to be sorted and organized.

Normally, it starts out with an item or two stored away in a cabinet or closet, and then gradually the group earns an entire storage "section". {i.e. The Cupcake Section, The Cookie Decorating Section, The Entertaining Section...etc.} If I had my way, I'd have an entire closet or room for each {I fantasize about a craft studio almost daily}, but alas, our cute little townhome has a modest amount of storage to say the least.

Are you still with me or have you dialed the OCD hotline on me yet?

If you're into cooking and baking, you've probably witnessed the phenomenon that occurs with food magazines and cookbooks. They multiply overnight and start taking over small areas of your home when you're not looking. It's true.

Last year, I noticed my collection started growing a little unruly, and I decided to take a few days to sift through the piles, throw out the ones I didn't use, and organize the rest in a way that made sense. I purchased some magazine storage {I heart you, HomeGoods}, and now my magazines are all happily grouped by season.

More recently, I've begun to leaf through each magazine and tag recipes that I want to try as well as the ones that have earned their seal of approval... but that's insane another story for another day.

In browsing the "Summer" section of the library, I came across a recipe for these Grilled Honey-Glazed Chicken, Peach, & Sweet Potato Skewers from Fine Cooking, and I knew I just had to make them sooner than later. I am glad to say that they've earned a place in the "Summer Favorites" category, and whether or not you have an official label or storage container, I think they might earn the same title in your home, too. ;)

Grilled Honey-Glazed Chicken, Peach, & Sweet Potato Skewers
Adapted from Fine Cooking

1/2 cup apple cider vinegar
1/3 cup honey
1 tablespoon olive oil
1/4 teaspoon fresh ground black pepper
1 1/2 teaspoons salt
2 boneless, skinless chicken breasts, cubed into 18 bite sized pieces
3 peaches, pitted & cut into 6 wedges each
1 medium sweet potato, cut into 18- 1 inch cubes
1 small onion, cut into bite sized chunks
1/4 teaspoon pumpkin pie spice {I know this is "Fall"-like but trust me!}

Preheat grill or grill pan to medium high. Line a medium sheet pan with foil. Soak 6 wooden skewers in warm water so that they do not burn on the grill. Set aside.

Bring a small pot of water to a boil and add cubed sweet potato. Cook for approximately 10 minutes or until just starting to become tender. Drain and set aside.

Whisk together vinegar, honey, olive oil, pepper, and salt in a small saucepan over medium heat. Bring to a simmer, whisking occasionally, until reduced to about 1/4 cup {12-14 minutes} and thickened to glaze-like consistency. Remove from heat.

Meanwhile, remove skewers from water, and thread chicken, onion, sweet potato, and peaches onto each one. Place on foil lined sheet pan.

Pour half of honey glaze into a small bowl, and set aside. Brush each threaded skewers with remaining honey glaze. Sprinkle lightly with pumpkin pie spice.

Place skewers onto a preheated grill. Cook for 20-25 minutes {turning kewers mid-way through cook time} or until chicken is cooked through and grill marks can be seen on fruit & vegetables.

Brush hot skewers with remaining glaze {make sure to use a clean brush!}.

Serve hot.